Recipe: Delicious Chop Suey

Chop Suey. This is the fast and easy chop suey recipe that my mother always made, and we love it 'as is', but you could substitute a can of Chinese mixed vegetables for the bean sprouts if you like more color and texture. Serve over hot rice, topped with chow mein noodles and soy sauce, if desired. In a skillet, brown beef; drain.

It is typically served with rice but can become the Chinese-American form of chow mein. Chop suey has always been my favorite dish at Chinese restaurants, and after several tries I've managed to come up with this dish that tastes very similar to the chop suey at my favorite Chinese restaurant. There is a lot of chopping, but it's well worth the effort. You can cook Chop Suey using 6 ingredients and 4 steps. Here is how you achieve that.

Ingredients of Chop Suey

1. You need of pork tenderloin.
2. You need of fresh green beans.
3. Prepare of celery.
4. You need of tomatoes.
5. You need of scallions.
6. You need of White rice.

The prep time depends on how quickly you can chop. Chop Suey is a classic American-Chinese dish with murky origins. Heat the butter in a large pot over medium heat. There was a time when Chop Suey was synonymous with Chinese food, and neon-lit signs towered over Main streets across the country.

Chop Suey step by step

1. Cut pork into strips approximately 1 X 2 inches (bite size), in a small amount of oil brown just until no pink color is visible in a large enough pot to hold all ingredients except rice. Add about 1/2 tsp garlic salt to pork while browning, add enough water to pot, but not enough to cover pork, cover and simmer for twenty minutes..
2. French the green beans(definitely the most time consuming part of this recipe, but necessary because I’ve tried frozen or canned and it’s just not the same). Cut celery on bias and add with beans to pork and cover continuing to simmer another 20 minutes..
3. Cut scallions on bias approximately 1 inch, seed tomatoes and roughly chop, add to pot just long enough to warm through.
4. Serve over cooked rice.

Despite being an early ambassador for Chinese cuisine in the US, Chop Suey was most likely created in America. Chop Suey is a delicious stew composed of bean sprouts, water chestnuts, bamboo shoots, onions, celery, and bits of pork, chicken, or beef served with noodles. This recipe is like the one my mother-in-law, Helen made. Chop suey, on the other hand, has a much looser recipe format. Meat and vegetables are chopped up and stir-fried with a sauce, but since it was invented to use whatever meat and vegetables were on hand to make a quick Chinese-inspired dish, the same philosophy translates into your kitchen.